Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

2015SilverAll Canadian Wine Championships

2015SilverSelections Mondiales des Spiritueux

2013GoldMondial des Cidres de Glace

2013GoldCoupe des Nations

2012GoldGrand Harvest Awards

2012GoldFête des Vendanges

2012GoldMondial des Cidres de Glace

2012GoldCoupe des Nations

2012Double GoldFinger Lakes International Wine Competition

2011Grand Gold and Best Québec ProductPrix du Public

2010Grand GoldPrix du Public SAQ

2010GoldLong Beach Grand Cru

2009GoldVinalies Internationales

2009GoldSélections Mondiales

2009GoldNew York IWC

2009GoldWorld Wine Championship

2009GoldCINVE

2009GoldOttawa Food and Wine Show Wine Competition

2008GoldConcurso Internacional de Vinos y Espirituosos Sevilla

2008GoldLos Angeles International Wine & Spirits Competition

2008Double GoldInternational Eastern Wine Competition

2008GoldCoupe des Nations

2008GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldBeverage Testing Institute - World Wine Championships - 92 Points "Exceptional"

2007Double GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldCoupe des Nations

2007GoldLong Beach Grand Cru

2007GoldAll Canadian Wine Championship

2007GoldPacific Rim International Wine Competition

2006GoldAmerican Wine Society Commercial Wine Competition

2006GoldIndy International Wine Competition

2005GoldIndy International Wine Competition

2005GoldDallas Morning News Wine Competition

2005GoldAmerican Wine Society Commercial Wine Competition

2005GoldFinger Lakes International Wine Competition

2005GoldToronto Wine and Cheese Show

Chicken Vol-Au-Vent

Servings

For serving 2

Time

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

1/3 lb (150 g) ground chicken
4 tbsp (60 ml) butter
1 green onion, chopped
1/2 tsp (10 ml) tarragon
2 tbsp (30 ml) flour
1 cup (250 ml) hot milk
1/2 cup (125 ml) Domaine Pinnacle Ice Cider
1/4 tsp (5 ml) nutmeg
12 small vol-au-vent, cooked
1 cup (250 ml) sharp cheddar, grated

Preparation

Using half the butter, sauté the chicken with the onion and tarragon. Transfer chicken to another dish. In the same skillet, make a white sauce using the remaining butter, flour, Ice Cider and nutmeg. Return chicken to sauce. Place vol-au-vent in an ovenproof dish. Spoon in the chicken mixture and top with cheese. Broil until cheese is golden. Serve on lettuce bed.

Servings

For serving 2

Time

Preparation time: 15 minutes
Cooking time: 20 minutes